Baking

Ingredients
  • 50 g (2 oz) raisins
  • 4 tablespoons marsala
  • 1 teaspoon instant espresso coffee powder
  • 2 teaspoons boiling water
  • 125 g (4 oz) self-raising flour
  • ½ teaspoon baking powder
  • 65 g (2½ oz) golden caster sugar
  • 125 g (4 oz) natural yogurt
  • 1 egg, beaten
  • 2 tablespoons vegetable oil
  • ½ teaspoon espresso coffee powder
  • 1½ teaspoons hot water
  • 40 g (1½ oz) icing sugar, sifted
Directions

Put the raisins and marsala in a small saucepan and heat until hot but not boiling. Pour into a bowl and leave to stand for 2 hours until the raisins have plumped up.

Place 16 mini silicone muffin cases on a baking sheet.

Mix the coffee powder with the measurement water. Sift the flour and baking powder into a bowl. Stir in the sugar.

Mix together the yogurt, egg, oil and coffee mixture and stir in the raisins and any unabsorbed liquid. Add to the dry ingredients. Using a large metal spoon, stir the ingredients together until only just combined. Divide among the cases.

Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for about 12 minutes until risen and firm. Leave in the cases for 2 minutes, then transfer to a wire rack to cool.

Make the icing by mixing the espresso coffee powder in a small bowl with the hot water until blended. Beat in the icing sugar and drizzle over the muffins.

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